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Easy Ghost Meringue Cookies: Best 3-Ingredient Halloween Treat

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These light, airy ghost meringue cookies are made with just three simple ingredients and are perfect for Halloween. They’re crispy on the outside, melt-in-your-mouth on the inside, and naturally gluten-free.

Ingredients

Scale
  • 3 large egg whites (room temperature)
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • Optional: 1/4 teaspoon cream of tartar
  • Optional: Mini chocolate chips or black gel food coloring (for ghost eyes)

Instructions

  1. Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper.
  2. Separate your eggs while they’re cold. Crack each egg into a small bowl first, then transfer the white to your mixing bowl to avoid any yolk.
  3. Let the egg whites come to room temperature (about 30 minutes on the counter).
  4. Start whipping the egg whites on medium speed until frothy and bubbly (1-2 minutes). If using cream of tartar, add it now.
  5. Gradually add the sugar one tablespoon at a time while increasing speed to medium-high. Whip until each addition is fully incorporated.
  6. Continue whipping until stiff peaks form (5-7 minutes total). The mixture should be bright white, glossy, and hold a stiff peak. Test by rubbing a little between your fingers—it should feel smooth, not gritty.
  7. Add the vanilla extract and whip for another 30 seconds until combined.
  8. Spoon the meringue into a piping bag fitted with a round tip, or into a zip-top bag with a small corner snipped off.
  9. Pipe ghost shapes onto the baking sheet: pipe a round base, then lift the bag as you squeeze to create a tall, wobbly ghost shape. Release pressure and pull up to create a little peak at the top. Space them about 1 inch apart.
  10. If using mini chocolate chips, gently press two into each ghost for eyes immediately after piping.
  11. Bake for 60-75 minutes until dry to the touch and easily lift off the parchment. Avoid opening the oven door too often.
  12. Turn off the oven and leave the ghosts inside with the door slightly ajar for another 30 minutes.
  13. Transfer the parchment paper to a cooling rack and let the ghosts cool completely before storing.

Notes

Ensure all equipment is spotlessly clean and free of grease. Humidity can affect meringue; add cream of tartar for stability. For best results, bake on a dry day. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Nutrition

Keywords: ghost meringue cookies, Halloween cookies, 3-ingredient cookies, gluten-free cookies, easy meringue recipe

Find it online: https://spoonluma.com/easy-ghost-meringue-cookies-best-3-ingredient-halloween-treat/